Tamari, Sesame Oil, & Tahini Baked Eggplant
I like working with eggplant because it can be transformed and used in so many ways. From roasted, to grilled, to fried, to cooked in a coconut milk stew, this vegetable pairs well with so many different ingredients, so you can never get bored of it.
I made this 4 ingredient recipe for dinner the other night, and once again it was mess-free, hassle-free and under 30mins to prepare.
Mess-free because all you need is a small bowl to mix your sauce, which will take two seconds to wash afterwards.
And, thanks to your parchment paper, your eggplant won’t stick to your tray, so you won’t have to scratch them off with a spatula of some sort.
Tamari is gluten free soy sauce, so this recipe is gluten-free in case you were wondering.
Hurra! Let’s do this.
Serves: 1-2 persons
Prep time: 10 mins
Bake time: 15 mins
Total time: 25 mins
- 1 Eggplant
- 2 tbsp Tamari or Soy sauce
- ½ tsp Tahini
- 1 tbsp Sesame oil
Filling for eggplant wraps, suggestions
- Garlic tofu vegan ‘cheese’ – recipe for this coming soon, but for now I used the organic store brand
- Ricotta cheese
- Cottage cheese
Preheat your oven to 190 celcius or 375 farenheit
For the sauce,
- Mix all ingredients with a mini whisk or spoon in a small bowl, until the tahini has practically melted into your tamari/sesame oil combo
For the eggplant,
- Line your baking tray with parchment paper
- Slice eggplant in half
- Place the flat part of the eggplant face down, and cut in half again, in order to cut the eggplant easily into thin slices (see the @humblyhealthy facebook page for a video on how to cut your eggplant)
- Line the thinly cut slices of your eggplant on the parchment paper
- Brush the sauce onto the eggplant on both sides
- Place in the oven for ±15mins until softened and golden brown
For the filling,
- Once your eggplant is cooked, let it cool down for a few mins
- Then, spread a little vegan or regular cheese on one of the extremities, and roll it up